LE CLOS POULAIN Chambres d'Hôtes de charme au calme proche Bayeux et Gîtes cosy pour 2

This restaurant just behind the cathedral is known for its market-fresh cuisine that is full of flavour, flawlessly prepared and delivers on its promises. Examples include house-made ravioli with ricotta, spinach and mandarin beurre blanc; cacio e pepe-style celeriac "tagliatelle" with pecorino espuma and breaded egg. Ever popular, not least thanks to its eater-friendly prices.

On the corner of Rue Saint Laurent and Rue des Bouchers, Luc Catherine in the kitchen and Stéphanie Amy in the dining room have brilliantly preserved the soul of this establishment, following a warm, fashionable makeover featuring bare stones and beams. Top-notch ingredients, indulgent, nostalgic recipes and artful plating are the name of the game: gazpacho of green peas with an organic poached egg; smoked pork cutlet with saté-laced risotto of noodles and a cheesecake version of Breton shortbread. Slick service and sensible prices: what’s not to like?

This 18C listed stately home is framed by formal gardens set in landscaped grounds. This special occasion decor provides the perfect foil to a polished pedigree score of Gallic classics, jazzed up with personal touches in tune with the seasons of Normandy. First-class jus, sauces and craftsmanship courtesy of a virtuoso chef. Le 1715 bistro, established in the former library, serves simpler and more affordable fare.

At Le Lion d'Or, the chef works his magic with produce sourced in Normandy that he embellishes with Asian flavours. An unexpected culinary marriage inspired by his travels in Asia, particularly Japan and Thailand. Add to this, flawless culinary technique and seasoning and you will be roaring with pleasure!

Grandiose is the term that springs to mind when describing this 18C château, set in landscaped grounds planted with Lebanese cedars and sequoias. Take a seat in one of the plush dining rooms or in the bright conservatory to savour the chef’s predominantly Normandy-focused cuisine: vegetables, cheeses, foie gras and, of course, line-caught fish.